Abstract: The formulation of an orange juice milk was optimized by single factor experiments and Behnken central composite design combined with response surface analysis. Using 0.23% CMC-Na, 0.15% sodium alginate and 0.07% pectin together as stabilizer resulted in the lowest sedimentation rate at 2.86%. The product consisting of 24.76% milk, 21.06% orange juice, 5.22% sugar, and 0.10% citric acid had the best quality and flavor with a sensory score of 86.63/100.

Key words: orange juice, milk, response surface, methodology, stabilizer